Pork Posole
Author: Julie du Pont
Recipe type: Starter
Prep time:
Cook time:
Total time:
Serves: 8
- 3 to 3½ lbs of boneless pork shoulder, cut into 1 inch cubes
- Salt and pepper to taste
- 1 yellow onion, finely chopped
- 2 large carrots, peeled and chopped
- 6 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp cumin
- 1 tsp paprika
- ⅛ tsp of cayenne (or just a sprinkling depending on how you like your heat)
- 1 cup of beer
- 4 cups chicken broth
- 4 cans of hominy (14.5 oz)
- 2 thyme sprigs
- 2 bay leaves
- 2 tsp dried oregano
- Additional salt and pepper to taste
- 1 cup chopped radishes
- 1 cup chopped avocados
- 1 cup chopped cabbage
- ½ cup sour cream
- ½ cup chopped cilantro
- Heat 1 tbsp olive oil.
- Salt and pepper pork should cubes and add to dutch oven or slow cooker capable of braising. Brown on all sides, about 8 minutes.
- Remove meat with slotted spoon.
- Add onions and carrots and saute for 5 minutes until softened.
- Add garlic and saute for 2 minutes more.
- Add tomato paste and stir until it is evenly distributed.
- Add paprika and cumin and stir until evenly distributed.
- Add beer and stir, deglazing the pan and getting any bits off the bottom of the pan.
- (If using a dutch oven, transfer to slow cooker at this point.)
- Add chicken broth, hominy, thyme, bay leaves and oregano. Stir and then bring to a boil (or turn on high in slow cooker).
- Once it comes to a boil, cook on low for 8 hours or high for 4 hours.
- Serve with the fixings in small bowls, allowing guests to serve themselves.
Recipe by Weekend Table at https://weekendtable.com/2013/01/07/pork-posole/
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